Season 11 of the Best Pastry Chef on M6 was won by the Montpellier player. A deserved victory.
Season 11 of the show Le Meilleur Pâtissier on M6 ended this Wednesday evening with the victory of Montpellier’s Manon Broutée. In three assists, the young woman convinced Cyril Lignac and Mercotte that she was on top, following 14 weeks with the roller and the stove. Nils and Benjamin, the other two finalists, didn’t really make landfall in this Versailles-themed battle royale.
Pierre Hermé to close the ball
A tangy star with two glazes and black lemon strawberry compote, an inverted candlestick with jasmine and red fruits and a Cinderella ball cake with macadamia ganache were Manon’s three winning recipes.
The first test, a cake reflecting the Sun King’s hall of mirrors, almost ended in disaster: “I had planned a tangy five-pointed star and when it was time to put it up, I was missing one”.
Ouch, ouch, ouch, it’s good!!!
But by putting strawberries instead, Manon won the round, unanimously: “Ouch, ouch, ouch, it’s good”, exclaimed Cyril Lignac. “Afterwards, I saw in the sink that my fifth branch had remained in the mold. I am giddy.”
For the second event, Mercotte introduced competitors to a mounted piece called an inverted candlestick. Three suspended cakes, held by trays on an axis: “The Queen’s cake”.
Manon excelled in the presentation, very subtle. At the time of the tasting, with its jasmine ganache, it still dominated the opinions. “I like it a lot,” commented Mercotte.
Cinderella became a princess
Finally, to close the debates, Pierre Hermé, best pastry chef in the world in 2016, came to offer a ball cake: “It should provide emotions”. The little girl that was Manon did not hesitate, with a Cinderella staging: “I’m a fan of princesses”, she laughed. In unison, the chefs launched the final test: “On your marks, get set, bake!”
Pierre Hermé then passed through the ranks to distill his advice, in particular to Manon: “With Macadamia nuts, you need relief in taste”, he warned. La Montpellier presented its piece, carriage and slipper included. “It’s a bit kitsch, the subject lends itself to it. It’s not easy to eat a blue cake…”, remarked the star of the macaron. Character, texture, he was seduced. Manon won, unsurprisingly. She was definitely the best.
“Manon and her gourmet pastries”
By winning the title of best pastry chef, Manon Broutée won the edition of her own cookbook “Manon and her gourmet pastries”.
It comes out this Friday, December 9 in bookstores and online, at M6 editions: “I hope to start the signings in January”.
The young woman, a student in dietetics, does not intend to embark on a professional career but rather to share her pastry tips through her (social) networks: “Private lessons for example”, she says.
